Cinnamon Crispies

The last few weeks have been frantic. Busy. Stressful. I’m glad this week is almost over, so I can start posting more.

When time gets tight and I’m hungry for something a little sweet, ReeRee and I make “Cinnamon Crispies”. We even had time to make a batch last week- yes, they are that easy and quick!

I have altered the original recipes so it is healthier*.

The recipe starts with “Pat-in-the-Pan” pie crust. No rolling pins needed and less saturated fat than my grandma’s (delicious, flaky, crusty) lard pie crust. Minimal dishes to wash with maximum spicy aroma in the kitchen!

Start with 1.75 cups flour (1 and 3/4 cups) and mix in 1/2 teaspoon salt in a bowl. Set aside.

Measure 1/2 cup canola oil.
Measure 1/2 cup oil

I’m lazy, so I just add my 1/4 cup of milk to the oil.
Add 1/4 c milk

Then add the wet ingredients to the dry ingredients.
Add wet to dry

Mix quickly. Look at my super-speedy spoon!
Stir until just moistened

Don’t overmix. Just until the ingredients come together. Use your hands to form a ball.
Form a ball

Now take the ball and pat onto a cookie sheet. You could use a rolling pin, but my cookie sheet wasn’t wide enough, so ReeRee and I just patted until the crust was a thin, uniform layer.
Press or roll

Sprinkle some cinnamon on top. (Don’t be chinchy- put lots of cinnamon on. Good flavor and little calories.)
Add cinnamon

ReeRee wanted to put the sugar on next. I would advise to “sprinkle” the sugar, instead of dumping it in one spot.
Add sugar

A couple spoonfuls of white sugar is enough for this recipe.

Cut into small strips with a pizza cutter. Eat the odd-looking/bumpy pieces on the end.
Cut with pizza cutter

Bake in a pre-heated oven at 440 degrees (my oven cooks a little hot, so I adjust down 10 degrees…) for 8-10 minutes until the sides and bottom are golden brown.

Cinnamon Crispies YUMMO
The kitchen will fill with a warm, spicy cinnamon aroma. It’s hard to wait long enough for the Cinnamon Crispies to cool enough to eat.

A favorite in our household and easy for small children to make!

My other favorite sugar-free recipes is taking the “Pat-in-the-Pan” pie crust, pat into a pie pan, prick with a fork, and bake at 450 degrees for 8-10 minutes or until golden brown. Make a box of sugar-free cook&serve chocolate pudding. Pour into cooled crust and enjoy a piece of chocolate heaven guilt free!

*Healthier- not healthy. The trans-fat Crisco was substituted for heart healthy canola oil. Go easy on the sugar and heavy on the cinnamon for fewer carbs.

Recipe for Cinnamon Crispies:
1 and 3/4 cups of flour
1/2 tsp salt
1/2 cup oil
1/4 cup milk

Pat onto a cookie sheet (same thickness as a pie crust). Sprinkle with cinnamon. Sprinkle 1-2 spoonfuls of white sugar. Cut into small strips. Bake at 450 degree for 8-10 minutes until golden brown. Cool and enjoy!

Categories: Diabetes- Type 1, Recipes | 2 Comments

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2 thoughts on “Cinnamon Crispies

  1. Martha

    My mouth is watering! Yum!

    Welcome back We’ve missed you.

  2. Pingback: Apples Apples Apples | Chickens on the Road, Pancreas in the Ditch

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